Auguste Escoffier

460 Garnish à la Strasbourgeoise

For Goose and Turkey

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

600 g (1 lb 5 oz) braised Choucroute; 10 oblong